Snickerdoodles Cookies

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“I found several dozen snickerdoodle recipes online, but I was looking for one without butter because a) the recipe I used to use was shortening based, and b) my grandson is allergic to dairy. These taste outstanding with a cup of tea. Kid's of all ages just love this cinnamon-topped cookie. And Kids of all ages love Snickerdoodles. I found a few that met the bill but the reviews were mixed and there were several comments about the cookies being too hard or not flattening. This is the recipe I tried, and having just eaten two more than I was planning on (and trying to limit it to that), I can assure you these are the perfect snickerdoodle. Very lightly crisp outside, fluffy and soft in the middle. Just like I remember.”

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Cinnamon-Sugar mixture

Directions

Preheat oven to 400*F. Lightly grease your cookie sheet. In a large bowl, cream shortening and sugar. Add eggs, one at a time. In a small bowl, combine flour, cream of tarter, soda and salt using a wire whisk. Gradually add flour mixture to shortening mixture until completely combined. Roll dough into balls about the size of walnuts. Dip into cinnamon sugar mixture. Bake two inched apart for 8 to 10 minutes.

My Notes: I have found they do so much better if I chill the dough in the fridge for about an hour before I roll them in cinnamon and sugar.

* If you purchase a high quality cinnamon, you may choose to use one less teaspoon of cinnamon, if you purchase a less-expensive brand you may want to add more cinnamon. Personally, I love cinnamon, so as far as I'm concerned, the more, the merrier.